Courses 3 || Price $65 || Time(s) Available Dinner
Dietary Identifier(s) Available: Vegetarian, Gluten-Free || Allergen(s) unknown || Substitutions Available Yes
Course 1
Wild Mushroom Fricassee | Creamy Polenta | Toasted Baguette
Course 2
Slow Roasted Chicken Supreme | Cajun Spice Fingerling Potato | Duck Bacon Succotash | Chicken Jus
Course 3
Taber Corn Flan | Mango Passionfruit Sorbet
Recommended Pairings
Bent Stick Brewing IPA – $10.00
Bent Stick Brewing Hay Maker Wheated Pilsner – $10.00
Sea Change Brewing Blonde Ale – $10.00
Featured Producers
- Lacombe Fresh (Lacombe) eggplant, heirloom tomatoes, potatoes
- Little Bear Gelato (Edmonton) sorbet
- Mo-Na Foods (Edmonton) mushrooms
- Sunworks Farm (Armena) chicken
Belgravia Hub in Edmonton, Alberta, is a charming neighborhood restaurant renowned for its welcoming atmosphere and delicious cuisine. Serving a diverse menu that features locally sourced ingredients, the Hub is a favorite spot for both casual diners and food enthusiasts. With its commitment to quality and community, Belgravia Hub offers a comfortable dining experience where guests can enjoy a variety of thoughtfully prepared dishes, from hearty breakfasts to delectable dinners. The cozy setting and friendly service make it a perfect destination for gatherings with family and friends.
Chef Naga Singh is a dynamic Executive Chef with more than two decades of experience leading luxury dining operations across Canada, the Maldives, and India. Throughout his career, he has built a proven record of managing high‑volume, multi‑outlet kitchens and large‑scale banquets, consistently delivering exceptional guest experiences that align with the highest brand standards.
Recognized for his ability to build and inspire strong culinary teams, he blends collaborative leadership with a commitment to innovation. His expertise spans refined, globally influenced menus rooted in European, Canadian, Asian, French, and Italian cuisines, all guided by a culinary philosophy centered on quality, precision, and operational excellence.
With a sharp focus on performance metrics, cost control, and strategic menu development, he has elevated culinary programs and strengthened overall business profitability across diverse hospitality environments. He remains deeply committed to creating memorable dining experiences while upholding the highest levels of consistency, efficiency, and professionalism.
What made you want to be a chef?
“Growing up in an Army family, moving across India exposed me to a beautiful world of diverse cuisines, making me fall deeply in love with food. I started cooking early to help my mom and feed my siblings while my dad was away, and became absolutely hooked on cooking shows at an early age. What began as a way to nurture my family quickly became my greatest passion.“
Why do you use Alberta ingredients in your kitchen?
“Alberta has some of the best ingredients, and because they’re local, that explosive freshness is always there! Cooking with our incredible beef, corn, potatoes, tomatoes, and mushrooms lets me support our amazing farmers while putting absolute magic on the plate.”
What is your favourite Alberta ingredient to use?
“It is tough to choose, but definitely the trio of our world-class beef, earthy mushrooms, and carrots.”
What dish should guests be sure to try on your menu?
“Signature Slow Roast Chicken & mushroom fricasse“
What is your favourite kitchen/cooking memory?
“Recreating TV recipes with my mom and using my siblings as our tough taste-testers.”
What do you like most about Alberta food and drink?
“That deep sense of pride is exactly what makes Alberta’s food and drink scene so special. It transforms every meal and glass into a genuine story of the land and the people who work it.”